"Bread flour" (or actually the wheat cultivar used for it) is a North American invention that has spread also to Great Britain. In most other countries, home bakers are not even aware of the existence of bread flour, and bake bread with the equivalent of all-purpose flour.
You can use all purpose flour almost all your bread recipes without any change. Only the highest hydrations (85% upward) will give you structural trouble. If all you have had until now was bread made with bread flour, the new texture will be unusual, but if you approach it with openmindedness, you will soon get used to it.
If you either have too strong an averse reaction to bread that is similar, but not exactly the way you like it, or want to try new things, I suggest that you simply go for European or Near East bread recipes and make those. There is a huge variety of breads to be found there, and most of them are traditionally made without bread flour. Just make sure to not use recipes that American bakers have modified to use bread flour. You might have to (or enjoy to!) branching out to breads made with flours from other plants too, not just wheat. Beside the variety, it seems that the less common grains don't disappear from the supermarket shelf as quickly in a hamster run.